Hello,
I don't usually post here but I'm hoping someone can help. I have a
recipe for chocolate, cream cheese filled cupcakes and I forgot to buy the
vinegar needed! It only calls for a table spoon of vinegar. I'm not
usually one to bake from scratch, but I do from time to time. This recipe
is completely from scratch. How necessary is the vinegar? What is it's
purpose and is there something I could substitute? Thanks!

Beth

Beth wrote:

Hello,
I don't usually post here but I'm hoping someone can help. I have a
recipe for chocolate, cream cheese filled cupcakes and I forgot to buy the
vinegar needed! It only calls for a table spoon of vinegar. I'm not
usually one to bake from scratch, but I do from time to time. This recipe
is completely from scratch. How necessary is the vinegar? What is it's
purpose and is there something I could substitute? Thanks!

Sounds like it's there to increase the acidity. You could also
try lemon juice.

In any case, if it's only one T I think you're safe
leaving it out.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

"Reg" wrote in message
m...
Beth wrote:

Hello,
I don't usually post here but I'm hoping someone can help. I
have a recipe for chocolate, cream cheese filled cupcakes and I forgot to
buy the vinegar needed! It only calls for a table spoon of vinegar. I'm
not usually one to bake from scratch, but I do from time to time. This
recipe is completely from scratch. How necessary is the vinegar? What
is it's purpose and is there something I could substitute? Thanks!

Sounds like it's there to increase the acidity. You could also
try lemon juice.

In any case, if it's only one T I think you're safe
leaving it out.

--
Reg email: RegForte (at) (that free MS email service) (dot) com


Thanks!! I am really dying for some chocolate right now but not enough to
make a trip to the store for vinegar!

"Beth" wrote in message
. com...

"Reg" wrote in message
m...
Beth wrote:

Hello,
I don't usually post here but I'm hoping someone can help. I
have a recipe for chocolate, cream cheese filled cupcakes and I forgot
to buy the vinegar needed! It only calls for a table spoon of vinegar.
I'm not usually one to bake from scratch, but I do from time to time.
This recipe is completely from scratch. How necessary is the vinegar?
What is it's purpose and is there something I could substitute? Thanks!

Sounds like it's there to increase the acidity. You could also
try lemon juice.

In any case, if it's only one T I think you're safe
leaving it out.


If the leavening agent in your recipe is baking soda, then you probably need
the vinegar. Decreasing the pH will reducing browning and increase
tenderness, but I bet that it is there to react with the baking soda. If
the leavening agent is baking powder only, then you will probably be OK.

"Vox Humana" wrote in message
. ..

"Beth" wrote in message
. com...

"Reg" wrote in message
m...
Beth wrote:

Hello,
I don't usually post here but I'm hoping someone can help. I
have a recipe for chocolate, cream cheese filled cupcakes and I forgot
to buy the vinegar needed! It only calls for a table spoon of vinegar.
I'm not usually one to bake from scratch, but I do from time to time.
This recipe is completely from scratch. How necessary is the vinegar?
What is it's purpose and is there something I could substitute?
Thanks!

Sounds like it's there to increase the acidity. You could also
try lemon juice.

In any case, if it's only one T I think you're safe
leaving it out.


If the leavening agent in your recipe is baking soda, then you probably
need the vinegar. Decreasing the pH will reducing browning and increase
tenderness, but I bet that it is there to react with the baking soda. If
the leavening agent is baking powder only, then you will probably be OK.
It is baking powder. Whew! Thanks!

"Beth" wrote in message
. com...

"Vox Humana" wrote in message
. ..

"Beth" wrote in message
. com...

"Reg" wrote in message
m...
Beth wrote:

Hello,
I don't usually post here but I'm hoping someone can help. I
have a recipe for chocolate, cream cheese filled cupcakes and I forgot
to buy the vinegar needed! It only calls for a table spoon of
vinegar. I'm not usually one to bake from scratch, but I do from time
to time. This recipe is completely from scratch. How necessary is the
vinegar? What is it's purpose and is there something I could
substitute? Thanks!

Sounds like it's there to increase the acidity. You could also
try lemon juice.

In any case, if it's only one T I think you're safe
leaving it out.


If the leavening agent in your recipe is baking soda, then you probably
need the vinegar. Decreasing the pH will reducing browning and increase
tenderness, but I bet that it is there to react with the baking soda. If
the leavening agent is baking powder only, then you will probably be OK.
It is baking powder. Whew! Thanks!


Question...If it hadn't been baking powder for my recipe, but instead it had
been baking soda, could I have changed the baking soda for baking powder and
just not worried about the vinegar? What's the difference? Thanks! I love
the quick response to comments I'm learning something here!
Beth

"Beth" wrote in message
news
Question...If it hadn't been baking powder for my recipe, but instead it
had
been baking soda, could I have changed the baking soda for baking powder
and
just not worried about the vinegar? What's the difference? Thanks! I
love
the quick response to comments I'm learning something here!
Beth

Baking powder is baking soda with one or more acids added. In single-acting
baking powder, there is one acid that dissolved at room temperature when
liquid is added and the reaction between acid and the baking soda begins
immediately. In double-acting baking powder, there are two acids. One that
dissolves and reacts immediately at room temperature, and one that dissolves
at a higher temperature (in the oven) producing a second increment of CO2.
You don't need to have any acidic ingredients when you use baking powder.

Baking soda requires an acid. That is usually found in an ingredient like
vinegar, citrus juice, buttermilk, fruit puree, chocolate, molasses, or
brown sugar. The reaction begins immediately when the ingredients are
combined. When using baking soda or single-acting baking powder, it is
important to get the product into the oven immediately do the leavening
agent doesn't exhaust itself before the item is baked. Double-acting baking
powder is more forgiving as the second acid doesn't start to dissolve and
react until the product is in the oven.

The general rule is that you need 1/4 tsp. of baking soda per cup of flour
or 1 tsp. of baking powder per cup of flour. So if you are going to make
the substitution, you would exchange 1 tsp. of BP for each 1/2 tsp. of BS
and visa versa. Sometimes you will see both BP and BS in recipes. The
addition of the BS could be to neutralize an acid ingredient or to change
the pH of the product to influence browning or texture.

"Vox Humana" wrote in message
. ..

"Beth" wrote in message
news
Question...If it hadn't been baking powder for my recipe, but instead it
had
been baking soda, could I have changed the baking soda for baking powder
and
just not worried about the vinegar? What's the difference? Thanks! I
love
the quick response to comments I'm learning something here!
Beth

Baking powder is baking soda with one or more acids added. In
single-acting baking powder, there is one acid that dissolved at room
temperature when liquid is added and the reaction between acid and the
baking soda begins immediately. In double-acting baking powder, there are
two acids. One that dissolves and reacts immediately at room temperature,
and one that dissolves at a higher temperature (in the oven) producing a
second increment of CO2. You don't need to have any acidic ingredients
when you use baking powder.

Baking soda requires an acid. That is usually found in an ingredient like
vinegar, citrus juice, buttermilk, fruit puree, chocolate, molasses, or
brown sugar. The reaction begins immediately when the ingredients are
combined. When using baking soda or single-acting baking powder, it is
important to get the product into the oven immediately do the leavening
agent doesn't exhaust itself before the item is baked. Double-acting
baking powder is more forgiving as the second acid doesn't start to
dissolve and react until the product is in the oven.

The general rule is that you need 1/4 tsp. of baking soda per cup of flour
or 1 tsp. of baking powder per cup of flour. So if you are going to make
the substitution, you would exchange 1 tsp. of BP for each 1/2 tsp. of BS
and visa versa. Sometimes you will see both BP and BS in recipes. The
addition of the BS could be to neutralize an acid ingredient or to change
the pH of the product to influence browning or texture.


I wrote: "you would exchange 1 tsp. of BP for each 1/2 tsp of BS."

I meant "you would exchange 1 tsp. of BP for each 1/4 tsp of BS"

On Sun, 29 Jan 2006 23:33:00 GMT, "Beth"
wrote:

Hello,
This recipe
is completely from scratch. How necessary is the vinegar? What is it's
purpose and is there something I could substitute? Thanks!


Beth...you need to find a new hobby......baking is not your forte.

"Ward Abbott" wrote in message
...
On Sun, 29 Jan 2006 23:33:00 GMT, "Beth"
wrote:

Hello,
This recipe
is completely from scratch. How necessary is the vinegar? What is it's
purpose and is there something I could substitute? Thanks!


Beth...you need to find a new hobby......baking is not your forte.

Hey now! I have many great hobbies but I like to get new ones! Isn't it a
good trait that I want to learn how to do it without a box mix?!?!

On Mon, 30 Jan 2006 02:59:36 GMT, "Beth"
wrote:

Hey now! I have many great hobbies but I like to get new ones! Isn't it a
good trait that I want to learn how to do it without a box mix?!?!

I would defy you to be able to tell the difference between a "scratch"
cake and a Duncan Hines Deluxe mix. You would choose the Duncan
Hines mix.

Vinegar is acid. Lemon or lime juice would be an acceptable
substitute in a pinch. A small bottle of vinegar would be essential
in any kitchen from making a quick vinaigrette to cleaning a crystal
vase.

Whoa dude! Aren't we a bit testy?? She asked a legitimate question & you
have to be an asshole??

WTF?? It's people like you that keep people like her away from newsgroups
like this.

My parents were very fond of a saying: "If you can't say something nice,
don't say anything at all."

Shame on you...



"Ward Abbott" wrote in message
...
On Mon, 30 Jan 2006 02:59:36 GMT, "Beth"
wrote:

Hey now! I have many great hobbies but I like to get new ones! Isn't it a
good trait that I want to learn how to do it without a box mix?!?!

I would defy you to be able to tell the difference between a "scratch"
cake and a Duncan Hines Deluxe mix. You would choose the Duncan
Hines mix.

Vinegar is acid. Lemon or lime juice would be an acceptable
substitute in a pinch. A small bottle of vinegar would be essential
in any kitchen from making a quick vinaigrette to cleaning a crystal
vase.

Ward Abbott wrote:
On Mon, 30 Jan 2006 02:59:36 GMT, "Beth"
wrote:

Hey now! I have many great hobbies but I like to get new ones! Isn't it a
good trait that I want to learn how to do it without a box mix?!?!

I would defy you to be able to tell the difference between a "scratch"
cake and a Duncan Hines Deluxe mix. You would choose the Duncan
Hines mix.

We used to do cakes in my restaurants, for banquet customers. We
discovered early on that if you asked people what they wanted, it was
almost always a cake from scratch. But if you let them taste side by
side, they almost always chose the box mix. They're more intensely
flavored, sweeter, and more moist because of all the extra chemicals and
humectants they put into them. They have more - new word - "cakeness" to
them. Same principle as, if two are good, four are better.

Vinegar is acid. Lemon or lime juice would be an acceptable
substitute in a pinch. A small bottle of vinegar would be essential
in any kitchen from making a quick vinaigrette to cleaning a crystal
vase.

Exactly.

Pastorio

Lisa wrote:

Whoa dude! Aren't we a bit testy?? She asked a legitimate question & you
have to be an asshole??

WTF?? It's people like you that keep people like her away from newsgroups
like this.

My parents were very fond of a saying: "If you can't say something nice,
don't say anything at all."

Have you said something nice...?

Pastorio



Shame on you...



"Ward Abbott" wrote in message
...

On Mon, 30 Jan 2006 02:59:36 GMT, "Beth"
wrote:


Hey now! I have many great hobbies but I like to get new ones! Isn't it a
good trait that I want to learn how to do it without a box mix?!?!

I would defy you to be able to tell the difference between a "scratch"
cake and a Duncan Hines Deluxe mix. You would choose the Duncan
Hines mix.

Vinegar is acid. Lemon or lime juice would be an acceptable
substitute in a pinch. A small bottle of vinegar would be essential
in any kitchen from making a quick vinaigrette to cleaning a crystal
vase.

Bob (this one) wrote:
Ward Abbott wrote:
On Mon, 30 Jan 2006 02:59:36 GMT, "Beth"
wrote:

Hey now! I have many great hobbies but I like to get new ones! Isn't it a
good trait that I want to learn how to do it without a box mix?!?!

I would defy you to be able to tell the difference between a "scratch"
cake and a Duncan Hines Deluxe mix. You would choose the Duncan
Hines mix.

We used to do cakes in my restaurants, for banquet customers. We
discovered early on that if you asked people what they wanted, it was
almost always a cake from scratch. But if you let them taste side by
side, they almost always chose the box mix. snip

But what about people ;like myself, who prefer to make it from scratch
largely so they are NOT eating all the chemical, preservative,
unpronouncable powdered junk. I cook becasue I want to know - and be
able to pronounce - every single ingredient that goes into what I eat.
Andthat don't happen with a box mix.